If you’re like me, mornings can feel rushed, but starting the day with a hearty meal makes all the difference. This easy black bean breakfast recipe is my go-to for a quick, nutritious boost. Packed with flavor and protein, it’s the perfect way to kickstart your day without spending hours in the kitchen. Whether you’re a breakfast lover or just need something to keep you going, this dish is sure to please.
Steps
- Mince two cloves of garlic and dice one jalapeño, ensuring the seeds are removed. Heat olive oil in a large skillet over medium heat, then sauté the garlic and jalapeño for 1-2 minutes until the garlic becomes fragrant, making sure it doesn’t brown.
- Add two undrained cans of black beans to the skillet along with ¼ cup of water and 1 teaspoon of cumin. Stir well to combine the ingredients, then let the beans simmer for about 5 minutes, stirring often to prevent sticking.
- After simmering, use the back of a large spoon to mash some of the beans, which will help to thicken the sauce. Reduce the heat to medium-low.
- Crack four large eggs onto the surface of the simmering black beans. Partially cover the skillet with a lid and let the eggs cook for 7-10 minutes, adjusting the time based on your preference for runny or solid yolks.
- Garnish the dish with chopped cilantro, diced red onion, and crumbled cotija cheese, or any other toppings you prefer. Serve the eggs and beans mixture over a bed of cooked rice and enjoy your meal.
Ingredients
- 2 cloves of minced garlic
- 1 jalapeño, seeds removed and diced
- 1 tablespoon olive oil
- Two 15-ounce cans of black beans, undrained
- 1 teaspoon ground cumin
- 1/4 cup water
- 4 large eggs
- 3 cups of cooked rice
- 1/4 red onion, diced
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- 1 ounce of crumbled Cotija cheese
Nutritional Values
Calories: 2116kcal | Carbohydrates: 280g | Protein: 92g | Fat: 72g | Sodium: 640mg | Fiber: 60g
FAQ
- Can I use a different type of bean instead of black beans?
- Yes, you can substitute black beans with other types of beans, but black beans offer the best flavor and visual appeal for this particular recipe.
- Is it possible to make this dish less spicy?
- Absolutely, you can omit the jalapeño pepper if you prefer a milder dish. The garlic can be adjusted to your taste as well.
- How should I store leftovers if I plan to eat this over several days?
- To store leftovers, cook the beans and season them, then store them separately from the rice and toppings. Prepare a fresh egg each day using your preferred method to top the beans and rice.
- What are some alternative topping ideas for this dish?
- There are many toppings you can try, such as salsa, hot sauce, crushed tortilla chips, shredded cheese, Pico de Gallo, kimchi, hummus, or cooked chorizo.
- How do I ensure the eggs are cooked to my liking?
- You can cook the eggs for 7-10 minutes in the beans, adjusting the time depending on how runny or firm you prefer the yolks. Keep an eye on them as cooking time may vary based on the temperature of the beans and eggs.
Tips
- Customize Spice Levels: If you prefer a milder dish, you can omit the jalapeño or reduce the amount used. Feel free to adjust the garlic quantity to your taste as well, letting your personal preference guide you.
- Egg Cooking Preference: Consider your preferred egg consistency when cooking. For runny yolks, simmer for a shorter period; for firmer yolks, extend the cooking time. Alternatively, you can scramble the eggs separately and add them to the dish.
- Leftover Storage Tip: To enjoy this meal over several days, prepare the beans and rice in advance but cook fresh eggs each day. This ensures the eggs are perfectly cooked to your liking every time.
- Experiment with Toppings: Elevate the dish by experimenting with various toppings. Options like salsa, shredded cheese, or pickled jalapeños can add extra flavor and texture. Adjust based on what you have available or your personal favorites.
Equipment
- Large Skillet with Lid – Essential for cooking the beans and poaching the eggs.
- Bean Masher or Large Spoon – Useful for smashing beans to thicken the sauce.
